This was perfect for supper tonight! It is spicy, tangy and everything in between. This slow cooked meal will definitely become a staple. I forgot where I found this at...so if it's yours let me know and I'll credit you!
2-3 lb (or larger) beef roast
1 bottle of beer (I used Bud Light)
1/3 c. sliced mild peppercini
6-7 whole mild peppercini
1/2 c. peppercini juice
1/3 c. roasted red pepper
1 Italian Dressing seasoning pack
Place all in a slow cooker on high for 4-5 hours, or until the beef is done and tender. Remove the meat and shred--I use two forks to shred the meat. When the meat is shredded, place back in juices and let simmer until ready to eat.
This was great! I forgot to put 1 cup of beef broth in this, and I think I like the recipe the way it is, so I won't be adding it in the future. I put this on wheat hot dog buns and added cheddar cheese. (I forgot provolone!! How could I forget provolone?!)
I put this away and debated about leaving it in juice or not. I left the juice in it, and will just use a slotted spoon to get the meat out so it doesn't dry out. However, I'm hoping the flavor doesn't increase, because it's spicy enough for me now! (NOTE: It did not get spicier, but the flavors did become more savory! I also used my 2% Natural Kraft Cheese--the one with a white sharp cheddar, Swiss, and Parmesean cheese blend. IT WAS FANTASTIC!)
No comments:
Post a Comment